Sweet Potato Pizza
I love sweet potatoes, they are so versatile. You can make so many things from sweet potatoes, today I’m making sweet potato pizza! This is really incredibly easy to make. I’m going to make it overnight, to let the dough sit for a day. You don’t have to do this but if you do, you’ll get a punchier taste. First thing we need to do is peel and cube a sweet potato. Then I’m going to drop it into some cold water with a big pinch of salt and boil it for about fifteen minutes. If you like this recipe be sure to check out this one too! and this one!
Potato Prep
While we wait for that to boil, one of my favorite pizza toppings is cashews. So I start with one cup of whole cashews in a container, cover them with water, a teaspoon of kosher salt, and I roll out and squeeze the juice of one lemon, add a lid on top and throw this into the fridge overnight. After fifteen minutes of boiling I take the sweet potatoes out and put them in a bowl, saving the water. Mash up the potatoes and then set them aside to cool. Then in a bowl I add about a cup of the starchy potato water, along with half a cup of bread flour and whisk. I add about a tablespoon of the mash potato in there and whisk again. I’m also watching the temperature of this.
Dough
Then to our bowl of mash sweet potatoes I add two cups of flour, a big pinch of salt, and about a tablespoon of olive oil. Gently mix together. The temperature of the bowl is 114ºf so I’m going to mix in a packet of yeast and a little maple syrup. Set it aside for about ten minutes. Once it is thick and bubbly I add about half of it into the mashed potatoes and mix. Add the other half and mix again. Then I take it out and knead it into some flour. Once it is smooth I throw it back into an olive oil lined bowl, cover it up, throw it into the oven to proof for about an hour. Then I take it out, divide it into two, place in two separate pans, cover it up and throw it into the fridge overnight.
Topping
The next day I swap them out into some bigger pans. I do an 8×8 square and then a quarter sheet, just to test two different styles. For the cashew topping I spoon the cashews out and add them to the food processor with a pinch of nutritional yeast, and a couple pinches of salt. Pulse that up and continue pulsing until you have a very smooth paste. Continue adding the cashew liquid while you pulse. Now for our sauce, I add to the blender one large clove of garlic, a little olive oil, some salt, and crushed tomatoes. I pulse this until I don’t see the garlic floating around.
Taste Test
I have my oven preheated for 450ºf. I add the tomato sauce and cashew sauce on top of my pizza dough as well as some canned mushrooms. Then toss them into the oven for about fifteen or twenty minutes. Once they are done I cut some slices and they taste so good! The dough is really airy and soft. And it has a nice pizza crust! Crunchy on the bottom and outside. You would have no clue it was made from sweet potatoes! This turned out amazing. You should give it a try! Watch the full video here!
Sweet Potatoes Will Change How You Feel About Pizza
Ingredients
- 1 sweet potato
- salt
- 1 cup cashews
- 1 tsp kosher salt
- 1 lemon
- .5 cup bread flour
- 2 cups flour
- 1 tbsp olive oil
- 1 packet yeast
- maple syrup
- pinch nutritional yeast
- 1 clove of garlic
- 1 can crushed tomatoes
Instructions
- Peel and cube sweet potato then drop it into cold water with salt and boil for 15 minutes.
- Add cashews to a container and cover them with water, kosher salt, and lemon juice. Put on a lid and let it sit in the fridge overnight.
- After boiling, move the potatoes to a bowl (save the water they were in). Mash the potatoes and set them aside.
- In a bowl add starchy potato water, bread flour and a little of the sweet potato and whisk. I add in a temperature gauge.
- Add flour to mashed potatoes as well as salt, and olive oil. Mix together. The temperature of the other bowl is 114ºf so I add in yeast and maple syrup. Set aside for about 10 minutes.
- Once it is bubbly add it to the mashed potatoes and mix. Take it out and knead it into some flour. When it is smooth put it in an olive oil lined bowl, cover it and put it into the oven to proof for an hour.
- Take it out, divide it into two, put it into two pans, cover up and into the fridge overnight. The next day I put them into bigger pans.
- Spoon out the cashews and put them into the food processor along with nutritional yeast and salt. Continue pulsing and adding cashew liquid until it is smooth.
- In a blender add garlic, olive oil, salt, and crushed tomatoes. Pulse until smooth.
- Oven is preheated for 450ºf. Add tomato and cashew sauce on top of pizza dough and into the oven for 15-20 minutes. Enjoy!